Creamy Thai Carrot Soup

C G

By
@Celestina9000

Updated from a recipe c/o Weight Watchers.


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Comments:

Serves:

4-6 small servings (approximately)

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

2 c
vegetable or chicken broth
1 c
coconut milk
1 lb
carrots, sliced
1/2 c
shallots, peeled and sliced
1-2 medium
garlic cloves, peeled and cut in half
2 tsp
*fresh* ginger root, grated
1 1/2 tsp
thai red or yellow curry paste *or* thai curry powder, to taste
salt, to taste
6 oz
silken tofu, drained
fresh mint or fresh cilantro, for garnish (or both)

Directions Step-By-Step

1
*NOTE: Thai curry paste available at Asian markets and some grocery stores.
2
In a medium saucepan, bring broth, coconut milk, carrots, shallots, garlic and ginger almost to the boil over medium heat. DO NOT BOIL! Cover, reduce heat to low and simmer for 15 to 20 minutes; until carrots are tender.
3
Stir in Thai curry paste and salt; simmer 1 minute to blend flavors. Remove from heat; cool slightly.
4
Add tofu to saucepan and puree in soup pot using an immersion hand blender (or in batches in a blender) until smooth.Serve mint leaves and/or fresh cilantro on side for garnish.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Thai
Dietary Needs: Vegan